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Student Suppers: Wholemeal Spaghetti with Lemon & Avocado

As you’ve probably already noticed, I go through phases with cookbooks. The last week of December and the first could of weeks of January I cooked an insane amount of recipes recipes from Nigella Lawson’s Simply Nigella. I’m still slightly in love with the book, but as you may have noticed from Wednesday’s post, I’m now all about the bible of modern vegetarian goodness A Modern Way To Eat by Anna Jones.

There is actually one recipe I saw reproduced on a few peoples blogs, and when I flipped through the book in the bookstore which is actually the reason I wanted the book: Anna’s recipe for Avocado & Lemon Zest Spaghetti, made with wholemeal spaghetti. I’ve never used wholemeal spaghetti before. They have it in the supermarket with the regular spaghetti, but I’ve never really been one to have lots of different types of something when usually one type will just do. I was tempted to make this with regular spaghetti, but changed my mind last minute. There was just something about something that would supposedly have a nuttier flavour with bright lemon and creamy avocado stirred in that appealed to me, so I grabbed a pack. If you’ve never been sure, I urge you to try it. It does have a better flavour, but it is actually not so much different to regular spaghetti. But better. I now want to try it with everything.

I’ve adapted the serves 4 recipe down to a serves one, changing the quantities a little so it suits making it for just you for a speedy lunch or dinner. However, if you’re whipping up for two, double everything, double everything including the avocado. I can’t imagine this bowlful without as many creamy nuggets.

Instructions

Cook the spaghetti in well salted water.

Meanwhile, thinly slice the garlic clove and place it in a large, deep frying pan with a good glug of olive oil and the capers. Set over a medium heat, and fry until the garlic is hot, sizzling and starting to brown a little.

Remove from the heat and stir in the lemon zest, most of the herbs (keeping a little back to garnish your bowl) and the avocado, cubed. Season generously with salt and pepper.

Drain the pasta, removing most of the water but making sure the spaghetti strands still cling onto a good amount of starch; this will help make the sauce.

Add it to the frying pan along with another generous glug of oil (wholemeal spaghetti soaks up more oil than the regular kind) and the lemon juice.

Did you make this recipe?

Hi, I'm Rachel!

I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.

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My first cookbook includes +120 easy, cheap and delicious recipes for anyone who wants to learn to cook food from scratch at home, who may be pressed for time, existing in a tiny kitchen, or keeping to a tight budget.